Mee Goreng, Indian Pudding

DEAR SOS: I’d love to have the recipe for the wonderful mee goreng (Indian Muslim-style stir-fried egg noodles) served at Kuala Lumpur Malaysian restaurant in Old Pasadena. In these health-conscious dietary days, this seems like the perfect blend of starch, meat, seafood, vegetables and spices.

--SIDDHARTH

DEAR SIDDHARTH: This dish may not be low in fat or calories, but it is delicious. You’ll find many Southeast Asian ingredients, such as egg noodles, chiles and tofu, in supermarkets these days.

KUALA LUMPUR MEE GORENG 4 1/2 tablespoons oil 1 1/2 large red onions, minced 8 cloves garlic, minced 2 tablespoons serrano chiles, mince 1 pound medium shrimp 1 pound chicken breast, cut into small chunks 1 cup coconut milk 1/4 cup Madras-style curry powder 1 teaspoon ground cumin 2 cups quartered tomatoes 2 1/4 teaspoons salt 3 teaspoons sugar 1 cup chicken broth 6 eggs, beaten 1 tofu (hard brown type) cut into strips 1 sweet red pepper, cut into strips 1 green pepper, cut into strips 2 pounds egg noodles (Kim Tar brand) 1 pound bean sprouts

Heat oil in large wok or skillet. Add onions, garlic and chiles and saute 1 minute, stirring constantly. Add shrimp and chicken. Add coconut milk, curry powder, cumin and tomatoes, stirring constantly. Add salt, sugar and chicken broth.

Add eggs, tofu, sweet red and green peppers, stirring constantly. Slowly turn up heat and add noodles. Stir constantly about 3 minutes and add bean sprouts. Stir another 2 minutes. Makes 8 servings.

Each serving contains about: 969 calories; 947 mg sodium; 267 mg cholesterol; 25 grams fat; 146 grams carbohydrates; 42 grams protein; 5.18 grams fiber.

DEAR SOS: I’d like to have the recipe for Durgin-Park baked Indian pudding made with molasses.

--JOAN

DEAR JOAN: What a good, homey, rib-sticking pudding. Durgin-Park restaurant in Boston sent us this recipe.

DURGIN-PARK BAKED INDIAN PUDDING 1 cup yellow cornmeal 1/2 cup black molasses 1/4 cup sugar 1/4 cup lard or butter 1/4 teaspoon salt 1/4 teaspoon soda 2 eggs 1 1/2 quarts hot milk

In bowl mix together cornmeal, molasses, sugar, lard, salt, soda and eggs with half of milk. Pour into greased souffle dish or baking pan and bake until mixture comes to boil.

Stir in remaining hot milk and bake at 375 degrees 3 1/2 to 4 hours. Makes 8 servings.

Each serving contains about: 317 calories; 246 mg sodium; 94 mg cholesterol; 13 grams fat; 41 grams carbohydrates; 9 grams protein; 0.11 gram fiber.